_SAUCES._
80. =Spanish Sauce.= Melt two ounces of butter in a saucepan, to
which add two ounces of flour, and put on a gentle fire, stirring
until colored a nice brown; then mix with the flour and butter a pint
of consommé (stock, Art. 1), an ounce and a half of lean raw ham, a
carrot, an onion, a piece of celery, two cloves, a pinch of salt and
pepper, and stir until beginning to boil. Remove the saucepan to the
back of the range, so as to simmer gently for an hour; skim off the
grease carefully and strain.
81. =Sauce Allemande.= Melt two ounces of butter and mix thoroughly
with it two ounces of flour on a gentle fire. Add immediately a pint
of consommé (stock, Art. 1), a little salt and pepper, and stir until
boiling. After boiling fifteen minutes, remove from the fire and skim
the grease off carefully. When your sauce has ceased boiling, add the
yolks of three eggs, well mixed in a little water, and stirred in
quickly with an egg-beater, so as to make your sauce light.
82. =Sauce Veloutée.= Put in a saucepan two pounds of veal, the thighs
of a chicken, two carrots, two onions, a few branches of parsley,
inclosing two cloves, two bay-leaves, a clove of garlic; tie all
together, adding a little salt and pepper, and one quart of consommé
(stock, Art. 1). When beginning to boil, skim constantly, so as to
clear the sauce well. Remove the saucepan to the back of the range and
simmer gently two hours. Melt two ounces of butter in a saucepan on
the fire, with which mix thoroughly an ounce of flour. When beginning
to color slightly, add a pint of the liquid in which your meats were
boiled, strain half a wineglass of the juice of canned mushrooms, add
it to your sauce, which boil forty-five minutes; strain, and serve.
83. =Béchamel Sauce.= Melt an ounce of butter in a saucepan, add an
ounce of flour, and mix well together. Then add an onion cut in slices,
half an ounce of lean raw ham, and a little salt and pepper. When
beginning to color slightly, moisten with a pint of milk, stir well
until boiling, after which boil ten minutes longer; strain, and serve.
84. =White Sauce, or Butter-Sauce.= Put in a saucepan on the fire
an ounce of butter, which melt, and add to it one tablespoonful of
flour, a little salt, white pepper, a little nutmeg, and mix all well
together, adding a glass of water; stir until boiling, add an ounce of
butter and the juice of a lemon; strain, and serve.
85. =Sauce Hollandaise.= Put two ounces of butter in a saucepan, with
a little salt, nutmeg, a glass and a quarter of water, and mix all
together on the fire. Put into another saucepan two tablespoonfuls of
vinegar, which reduce one half; add it to your other ingredients, with
a tablespoonful of Béchamel sauce (Art. 83), and an ounce of butter,
mixing all well together. Take the yolks of four eggs, which mix in
a little water, and, removing your sauce from the fire, when it has
ceased boiling, add the eggs, the juice of a lemon, strain, and serve.
86. =Sauce Piquante.= Chop four shallots very fine, put them in a
saucepan with four tablespoonfuls of sweet-oil. When beginning to color
slightly, add half a pint of Spanish sauce (Art. 80), boil slowly for a
few minutes, then add two ounces of pickles, and serve.
87. =Bread-Sauce.= Chop an onion very fine, put it in a saucepan, with
four ounces of bread-crumbs, which you have put through a sieve, add a
little salt, pepper, and a glass of milk. Boil ten minutes, add a glass
of cream, and serve.
88. =Sauce Béarnaise.= Chop up three shallots and put them in a
saucepan with a pinch of chervil, a branch of tarragon, a green onion,
and two tablespoonfuls of vinegar. Reduce one half, and let cool; then
add four ounces of butter, eight yolks of eggs, a sherry-glass of
water, salt, pepper, and a very little nutmeg. Put your saucepan again
on a gentle fire, stir well until the sauce thickens; strain, and serve.
89. =Parisian Sauce.= Put into a saucepan half an ounce of chopped
truffles, a wineglass of sherry, some branches of parsley, inclosing a
clove, a little thyme, a bay-leaf, and tie all together. Reduce one
half on the fire, put through a sieve, add half a pint of Allemande
sauce (Art. 81); heat again on the fire, and serve.
90. =Tomato Sauce.= Put in a saucepan an ounce of raw ham, a carrot, an
onion, very little thyme, a bay-leaf, two cloves, a clove of garlic,
and half an ounce of butter. Simmer for ten minutes, add an ounce of
flour well mixed in half a pint of tomatoes and a glass of consommé
(stock, Art. 1). Boil for half an hour, season with a little salt,
pepper, a very little nutmeg, strain, and serve.
91. =Sauce Périgueux.= Chop an ounce of truffles, put them in a
saucepan on the fire, with a glass of sherry and a glass of white wine.
Reduce one half, then add half a pint of Spanish sauce (Art. 80), boil
five minutes, and serve.
92. =Sauce Robert.= Cut an onion in small pieces, and put it in a
saucepan with half an ounce of butter. When it begins to color, drain
off the butter, and moisten with half a glass of consommé (stock,
Art. 1). Boil gently for thirty minutes, add half a pint of Spanish
sauce (Art. 80), a wineglass of sherry, and a tablespoonful of English
mustard mixed in a little water.
93. =Italian Sauce.= Peel and chop two shallots, which, with a little
butter, put in a saucepan on the fire. When beginning to color
slightly, moisten with half a pint of Spanish sauce (Art. 80) and a
wineglass of sherry. Boil for twenty minutes. Chop half an ounce of
lean, cooked ham, half a dozen mushrooms chopped fine, and a little
chopped parsley. After skimming the grease from your sauce, add these
ingredients, boil five minutes, and serve.
94. =Sauce Soubise.= Peel and chop three onions, which put in a
saucepan on the fire with an ounce of butter. Simmer very gently, so
as not to color too much, and, after three quarters of an hour, add
a tablespoonful of flour, salt, pepper, a little nutmeg, and mix all
together. Moisten with a gill of consommé (stock, Art. 1), the same of
cream, boil for five minutes, strain, heat again on the fire, and serve.
95. =Sauce Poivrade.= Put into a saucepan a chopped onion, three
branches of thyme, three bay-leaves, a clove of garlic, three cloves,
six pepper-corns, half an ounce of raw ham cut in small pieces, four
tablespoonfuls of vinegar, a little pepper, a very little cayenne;
reduce until almost dry, moisten with a claret-glass of red wine and
half a pint of Spanish sauce (Art. 80), boil fifteen minutes, strain,
and serve.
96. =Sauce Hachée.= Peel and chop an onion, a pickle, a shallot,
a tablespoonful of capers, and moisten with two tablespoonfuls of
vinegar. Put them in a saucepan on the fire, reduce one half, add half
a pint of Spanish sauce (Art. 80), a little cayenne pepper, a pinch of
parsley chopped fine, half an ounce of capers, and two tablespoonfuls
of wine-vinegar, boil five minutes, and serve.
97. =Hunter Sauce.= Put the remains of a roast partridge in a saucepan
with half an ounce of raw ham, a carrot, an onion, a clove of garlic,
a little thyme, three bay-leaves, and three cloves. Moisten with a
glass of white wine, reduce one half, add half a pint of Spanish sauce
(Art. 80), boil half an hour, strain, and serve.
98. =Sauce Colbert.= Put an ounce of glaze (Art. 179) in a saucepan
on the fire with a tablespoonful of consommé (stock, Art. 1). Mix
well together, and add half a pint of consommé (stock, Art. 1), half
an ounce of butter in small pieces, and by degrees, stirring all the
time. When all well mixed together, strain, add the juice of a lemon, a
tablespoonful of chopped parsley, and serve.
99. =Sauce Suprême.= Cut up the remains of two roast chickens,
which put into a saucepan with a pint of consommé (stock, Art. 1),
some branches of parsley, inclosing a clove, a clove of garlic, two
bay-leaves, salt, and white pepper, a very little thyme, and tie
all together. Boil one hour, and strain. Put two ounces of butter
in another saucepan, a tablespoonful of flour, a teaspoonful of
corn-starch, mix thoroughly together, and add the liquid in which the
remains of the chicken were broiled. Stir with a spoon until boiling,
reduce one quarter, pour in two wineglasses of cream and one wineglass
of sherry. Boil fifteen minutes longer, add the juice of a lemon,
strain, and serve.
100. =Sauce Venétienne.= Put two tablespoonfuls of vinegar in a
saucepan on the fire, with some parsley, a little tarragon, two cloves,
a very little thyme, half an ounce of raw ham chopped up. Reduce one
half, and add half a pint sauce veloutée (Art. 82). Boil five minutes
and strain. Chop fine a tablespoonful of chervil, the same of tarragon,
boil them in hot water five minutes, dry with a napkin, and add to your
sauce just before serving.
101. =Sauce Bordelaise.= Peel two cloves of garlic, and put them
in a saucepan, with a pinch of chervil, a few tarragon-leaves, two
bay-leaves, a lemon, from which you have removed the peel and the
seeds, two cloves, two tablespoonfuls of oil, and two claret-glasses
of white wine. Reduce one half on a very gentle fire, add half a pint
of Spanish sauce (Art. 80), boil half an hour, carefully remove all
grease, and pour in another glass of white wine. Boil ten minutes, add
the juice of a lemon, strain, put back your sauce on the fire, cut a
dozen mushrooms in very small pieces, add them to your sauce, and serve.
102. =Another way of making Sauce Bordelaise.= Peel and chop very
fine four cloves of garlic, which put into a saucepan with three
tablespoonfuls of oil. When beginning to color lightly, add a
tablespoonful of chopped parsley. This sauce should never be made until
ready to serve on the instant.
103. =Sauce à la Poulette.= Put in a saucepan three sherry-glasses of
water, three ounces of butter, the juice of half a lemon, and a pinch
of salt and white pepper. As soon as beginning to boil, take off the
fire, and, when boiling ceases, add the yolks of four eggs which you
have previously mixed well, in about a sherry-glass of water. Stir
constantly so that the sauce does not break, strain it, and add to it
a little parsley chopped fine.
104. =Sauce Fleurette.= Proceed as for the foregoing, except, instead
of the parsley, add only the ends of some chervil-leaves, not chopped.
105. =Sauce à la Marinière.= Cut a small eel and a pike in small
pieces, put them in a saucepan, with an onion, a carrot, three branches
of parsley, half a dozen mushrooms, a little thyme, two bay-leaves, and
a pinch of allspice; moisten with half a bottle of red wine, and boil
forty minutes. Add half a pint of Spanish sauce (Art. 80), and simmer
at the back of the range for half an hour. Take out your pieces of fish
and strain the liquid in which they were boiled. Peel twenty small
white onions, which put in a saucepan with half an ounce of butter.
When they begin to color slightly, add to them a very little of the
sauce until they are cooked, then add to them the whole of the sauce,
and serve.
106. =Lobster Sauce.= Take a boiled lobster, separate it in two, remove
the coral, which wash well in cold water; lay it on a table, with half
an ounce of butter, mix well together with the blade of a knife, and
press through a sieve. Pound to a paste quarter of a pound of the meat
of the lobster. Put half a pint of white sauce (Art. 84) in a saucepan,
and, when boiling, add the above ingredients, which stir well, so as
to mix thoroughly; strain, and serve. As there is not always coral in
every lobster, it is well to preserve it in a little vinegar, and put
it by until needed.
107. =Shrimp Sauce.= Take half a pint of white sauce (Art. 84), which
should be boiling; add a little lobster-coral and butter, as described
in lobster sauce (Art. 106), or half a tablespoonful of anchovy sauce.
Remove the shells from four dozen shrimps, and serve in your sauce.
108. =Sauce Génevoise.= Cut a medium-sized pike in pieces, which put
in a saucepan with half an ounce of raw ham cut in small pieces, two
cloves, two bay-leaves, a clove of garlic, a little thyme, a pinch of
salt and pepper, a few mushrooms chopped up, and two claret-glasses
of red wine. Reduce one half, add half a pint of Spanish sauce (Art.
80), boil thirty minutes; then add a wineglass of madeira (or sherry);
strain, and stir thoroughly into your sauce a teaspoonful of anchovy
sauce.
109. =Sauce Remoulade (cold).= Put in a bowl two yolks of eggs, a
tablespoonful of mustard, salt, and pepper. Mix well with the foregoing
two tablespoonfuls of vinegar, and then, stirring constantly, eight
tablespoonfuls of oil; and, lastly, another tablespoonful of vinegar;
then chop a shallot, some chervil, some tarragon-leaves, and mix them
with your sauce.
110. =Sauce Remoulade (hot).= Peel and chop very fine six shallots and
a clove of garlic; put them into a saucepan with five tablespoonfuls
of vinegar, and reduce on the fire one half. Pound the yolks of four
hard-boiled eggs, which mix well with a teaspoonful of anchovy sauce;
add to them half a pint of sauce Allemande (Art. 81) and a quarter
of a tablespoonful of sweet-oil, and then the shallots, garlic, and
vinegar; heat without boiling, and add a pinch of tarragon, the same of
chervil and of parsley all chopped fine, a little salt and pepper, and,
just before serving, two tablespoonfuls of vinegar.
111. =Sauce Ravigote (hot).= Put into a saucepan half a pint of
consommé (stock, Art. 1), half a teaspoonful of vinegar, a _very
little_ green garlic, and the same of tarragon-leaves and chervil.
Boil ten minutes, drain your herbs, press all moisture from them with
a cloth, and then chop them very fine. Put on a table half an ounce of
flour, and the same of butter, which mix well together and add them to
your consommé and vinegar, which you have put back on the fire; stir
well with a spoon until boiling, then skim the sauce, add your chopped
herbs, and serve.
112. =Sauce Ravigote (cold).= Take half a pint of sauce Mayonnaise
(Art. 113), to which add a little chervil, parsley, tarragon, all
mashed and chopped fine, and mix well with your Mayonnaise; also a
tablespoonful of mustard, and a tablespoonful of capers.
113. =Sauce Mayonnaise.= Put the yolks of two eggs in a bowl with
salt, pepper, the juice of a lemon, and half a teaspoonful of dry
mustard. Stir with a wooden spoon, and add by degrees, in _very_ small
quantities, and stirring continuously, a tablespoonful of vinegar;
then, a few drops at a time, some good oil, stirring rapidly all the
time, until your sauce thickens, and half a pint of oil has been
absorbed.
114. =Sauce Tartare.= Proceed as for the foregoing, except that,
instead of half a teaspoonful of mustard, add three. Chop a pickle and
a tablespoonful of capers, which dry in a napkin. Also chop a green
onion, some chervil, a few tarragon-leaves, and mix with your sauce.